It is quite weighty, with distinct floral and spicy, lime-marmalade nuances. Good acidity supports the oak well to create a wine with elegance, freshness and subtle fruit, making it very suitable to enjoy with food.
Wonderful with rich, sweet-flavoured West Coast crayfish and king prawns. It can certainly complement the flavour of black truffle and has an affinity with roast pork and rosemary. The ultimate partner is a sauté of quail breast, orange-roasted fennel and crisp sage.
The origin of the Viognier is Olyfenboom near Wellington, an area with deep red Glenrosa soils. This trellised, drip-irrigated vineyard was established in 1996. The major drawback of Viognier is that it is a very shy producer and somewhat difficult to grow. In France, it is even referred to as the difficult mistress. Although drought tolerant, it is easily infected with powdery mildew in damp conditions or humid climates. Like many other varietals, Viognier must be harvested at its peak of maturity in order to display its unique aroma and flavour character. Wellington is perfectly situated for premium Viognier production.